Pineapple Icebox Dessert

1. 1

   Line a 9 x 13 x 2-inch pan with half of the wafer crumbs.

2. 2

   In a bowl, cream the butter and sugar well. Add beaten egg yolks slowly.

3. 3

   Mix well.

4. 4

   Spread butter, sugar and egg mixture over crumbs. (Be sure to seal well so pineapple juice will not drain through to crumbs.)

5. 5

   Drain pineapple well and spread over butter mixture. Whip the cream and spread over the pineapple.

6. 6

   Sprinkle chopped pecans over the cream. Spread remaining half of the wafer crumbs on top.

7. 7

   Let stand in icebox 24 hours or at least overnight.

8. 8

   Cut into squares and top with whipped cream and cherry, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.